Labneh is a Lebanese strained yogurt. To many people’s surprise, making Labneh is simple all you need is Greek yogurt and a little time. And according to the Washington Post, Labneh recipes were the most googled “Super Bowl Dish” in the state of Nebraska! I love that Labneh has such versatility. It can be used to enhance a savory dish, and can easily be sprinkled with some sweetness allowing it to become a beautiful dessert.
If you know my for my Grazing Boards, you may recognize that I use always use Labneh to finish off a traditional mezza board. Pairing Labneh Yogurt with my Hot Pink Beet Dip, and Roasted Eggplant Dip (Melitzanosalata) and my newest dip… a Roasted Pine Nut Heirloom Carrot (stay tuned for a future post!). Labneh (and all of these dips) pair best with a fresh crudité, feta cheese, vegetarian grape leaves and olives. Labneh is also perfect to serve with brunch, specifically with a bagel and lox board. The yogurt it is so soft and creamy you may consider using it instead of cream cheese!
Just like Greek yogurt, I love putting fruit and nuts on Labneh. It can also be elevated by adding a drizzle of extra virgin olive oil, and topped with traditional middle eastern spices like Za’atar or with local or Greek honey. Sweet and savory at its best!
Labneh Yogurt can be stored in the fridge for up to 5 days in a sealed container. Enjoy!
Mix the yogurt and salt together, mix well Line a colander with cheesecloth Transfer the yogurt in the cheesecloth and fold over and tie with a twin, tie tightly Place a few heavy cans on the top and transfer the colander with bowl for drainage into the refrigerator of 12 to 24 hours The yogurt will drain in to the bowl, discard the water Spread on a platter or small bowl and drizzle with extra virgin olive oil Make sure you use full fat yogurt
You don't need to use cans but you do need to use something that would put weight on the yogurt to help release the fluidIngredients
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